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December 10th, 2007

It's Holiday Time - (not to mention the 'colder' season.) Looking for some tummy warmers. Good home cooking! Something special to gift a friend? Please send to: publisher@flyanglersonline.com

Spicy Greek Lamb (or Chicken) Stew

From the kitchen of Richard Weis, Ohio

Here's a great recipe that will keep you warm. Interesting flavors

Spicy Greek Lamb (or Chicken) Stew

    2 + 2 + 2 Tbs Butter
    2 medium Onions, chopped
    2-4 cloves Garlic, minced
    1 Tbs Olive Oil
    2 lbs. boneless Lamb shoulder, trimmed of fat & cut into 1" pieces
    (or 2 lbs. boneless, skinless Chicken thighs, cut the same)
    tsp Salt
    tsp Pepper
    2 Bay Leaves
    1 Cinnamon Stick, break in half
    3 whole Cloves
    tsp Rosemary
    1 can Tomatoes w/juice
    1 cup dry White Wine
    lb. Macaroni, Bow Ties, or any bite-size Pasta
    lb. Feta Cheese, crumbled

Method:

- In a large non-corrodible skillet or flameproof casserole w/cover, melt 2 Tbs Butter over low heat. Add the Onions and Garlic and cook until softened, about 3-5 minutes.

- Add 2 more Tbs Butter and the Oil to the skillet and increase heat to moderate. Toss the Lamb (Chicken) with the salt & Pepper and add to the skillet. Cook, stirring frequently, until the Lamb has lost its red color (or until Chicken is done).

- Add the Bay Leaves, Cinnamon, Cloves*, Rosemary, Tomatoes w/ juice, and Wine. Stir to combine & bring to a simmer.

- Partially cover and reduce the heat to low. Cook until the MEAT is tender (1 hours or so for the Lamb & hour or so for the Chicken). If the sauce is not thick enough to coat a spoon, boil to reduce - BE CAREFUL!

- Cook Pasta to desired tenderness & drain. Arrange Pasta on 4-6 plates, melt last 2 Tbs Butter & pour over Pasta. Sprinkle half of the Feta Cheese over the Pasta. Pour stew over and sprinkle with remaining Feta and serve.

4-6 servings

~ Richard


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